Step 1
For the cheesecake recipe with walnuts and salted caramel, line a baking tray with baking paper and place a ring mold (ø 20 cm, h 6-7 cm) in the centre.
Step 2
Coarsely chop the biscuits and 40 g of walnuts, mix everything with the melted butter and distribute the mixture in the ring: press well to compact it and create a homogeneous base. Cool in the fridge for 20 minutes.
Step 3
Meanwhile, in a large bowl, mix the white spreadable cheese with the yogurt, the seeds of the vanilla pod and 40 g of cream.
Step 4
Whisk the eggs and egg yolks with 100 g of sugar for a long time until you obtain a soft, voluminous and light mixture. Stir in the flour and combine this foam with the cheese mixture using a spatula (whisks are not suitable).
Step 5
Pour everything into the ring, over the biscuit base, and bake at 200°C; after 10 minutes lower the temperature to 120°C, open the door for 1 minute, then close it and cook for another hour. Turn off and let the cheesecake cool in the oven.
Step 6
Once cold, place it in the fridge to harden for 4-6 hours.
Step 7
Dissolve 100 g of sugar with 25 g of water in a saucepan: as soon as you obtain a light blond caramel, remove it from the heat and mix in 70 g of hot cream and a knob of butter. Leave to cool, then add a pinch of salt.
Step 8
Unmold the cheesecake and top it with the caramel and the rest of the nuts.